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# VISION

The future of starch begins in the forest

From the Mata dos Cocais to the food industry, AmidoMato transforms babassu mesocarp into a standardised, nutritious and competitive ingredient for large-scale formulations.

OUR VALUE CHAIN

# VALUE CHAIN

Flour from the Amazon

Supply chain organisation, careful harvesting, rigorous quality standards.

Harvesting

Native babassu groves

Production network with local cooperatives in the Mata dos Cocais. Transition from extractivism to agroforestry: from gathering to harvesting.

Standardisation

Industrial quality

Decontamination, wet sieving and control of functional attributes. Transforming mesocarp flour into an industrial ingredient.

INNOVATION

R&D partnership

Traceability and ready availability for large volumes, from bakeries to multinationals. Innovation and nutrition at a competitive price.

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# ATTRIBUTES

Brazilian, Innovative and Nutritious

Babassu mesocarp flour: tradition with innovation.

Cost and margin advantage

High water and oil retention

Resistant starch and fibre

Clean label

Alternative to colourings and additives

Natural alternative to modified starches

# X-RAY

From fruit to ingredient

Babassu contains multiple layers of value. From the mesocarp comes the flour that AmidoMato standardises into an industrial ingredient.

# APPLICATIONS

We supply the food industry

For formulations seeking health, nutrition, benefits for the gut flora, cost reduction and sustainable origin.

Provides health and nutrition. Supports gut flora. Reduces cost and increases nutritional value.

More fibre in sliced bread. Brazilian cheese bread with a crisp crust. Slow-fermented bread with a darker crust and colour. Premixes with high fibre content and natural colour.

Cake and brownie premixes. Toppings, fillings and syrups, pairing perfectly with cocoa and dulce de leche.

Crispness, resistant starch and natural colour in pancakes, waffles, crêpes and ice cream cones.

Easy-dispersing thickener, an alternative to caramel colouring with a high dietary fibre content.

# CASES

Validated results

Babassu mesocarp flour has already been applied in different formulations, delivering gains in cost, texture, colour, nutritional profile and stability.

Sliced bread
“Replacing part of the wheat flour increased the fibre content and gave it the colour of wholemeal bread. Even without preservatives, the bread did not develop mould after 15 days outside the fridge.”Daniel Büll, Ex-Customer Services at Emulzint
“Replacing part of the wheat flour increased the fibre content and gave it the colour of wholemeal bread. Even without preservatives, the bread did not develop mould after 15 days outside the fridge.”
Cookies and brownies
“Blending babassu, cocoa and wheat increases nutritional value and reduces costs. Babassu flavonoids complement the antioxidants in cocoa. Resistant starch helps prevent glycaemic spikes and promotes later satiety, known as the second-meal effect.”Nathália Deperon, Culinary Chef
“Blending babassu, cocoa and wheat increases nutritional value and reduces costs. Babassu flavonoids complement the antioxidants in cocoa. Resistant starch helps prevent glycaemic spikes and promotes later satiety, known as the second-meal effect.”
Brazilian cheese bread
“Blending it with sour cassava starch produced a crisp crust and soft crumb, with the colour of wholemeal dough.”Daniel Büll, Ex-Customer Services at Emulzint
“Blending it with sour cassava starch produced a crisp crust and soft crumb, with the colour of wholemeal dough.”
Barbecue sauce
“We removed all the malt extract and part of the modified maize starch, reducing costs while maintaining flavour, colour and texture.”Daniel Roseira, Chef Executive
“We removed all the malt extract and part of the modified maize starch, reducing costs while maintaining flavour, colour and texture.”

Shall we get started?

For a natural, functional and competitive ingredient for industrial formulations, get in touch.

OUR SHOWROOMS

FIPAN / São Paulo

July 21 to 24 , 2026 · Expo Center Norte (SP) · Stand B18T.

May 27 and 28o, 2026 · VII International FoodTech Forum · PUC Campinas (SP)· Foodtech ecosystem community and events.

15 a 17 de junho, 2026 · Food Ingredients China · Asia’s largest ingredients trade fair.

For a natural, functional and competitive ingredient for industrial formulations, get in touch.

Se você busca um ingrediente natural, funcional e competitivo para formulações industriais, fale conosco.